American cuisine
Easy

Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad

This lobster taco will make your evening chill even more pleasant. Seared lobster with spinach and cheese all in a warm tortilla with the carrot salad is a perfect light dinner.

Lobster Taco With Yellow Tomato Salsa and the Jicama Carrot Salad
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Recipe
PRE TIME: 20 min
COOKING TIME: 15 min
TOTAL TIME: 35 min
1 SERVING
Ingredients:
  • 1 Piece Tortillas
  • For the lobster
  • 2 tbsp. Lobster
  • 1 tbsp. Oil
  • A pinch of salt and pepper
  • For the veggies
  • 2 oz. Spinach
  • 1 cup Jalapeno Jack cheese
  • 2 tbsp. Yellow tomato sauce
  • Salt and pepper to taste
  • A few smoked pepita seeds
  • A few pumpkin seeds
  • A little bit of Cotija cheese
  • A little bit of cilantro
  • Jicama carrot salad
  • 1⁄2 small Jicama, peeled and cut into thin strips
  • 1⁄2 small Red bell pepper, cut into thin strips
  • 1⁄2 small Yellow bell pepper, cut into thin strips
  • 1⁄2 small Zucchini, halved lengthwise, seeded, and sliced thinly
  • 1⁄2 small Carrot, peeled and cut into thin strips
  • 4 tbsp. Peanut oil, cold-pressed
  • 2 tbsp. Lime juice
  • Cayenne pepper and salt to taste
Directions:
1
Heat the flour tortilla on a cast-iron skillet.
2
Pour some oil in a saucepan, add Maine lobster, and sear it a little bit. Season with salt and pepper.
3
Add chiffonade fresh spinach and cheese. Melt it in the pan.
4
Top with jicama carrot salad.
5
Enjoy!
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